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漬物(大葉のキムチ漬け)|エプロンさんのレシピ書き起こし

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Ingredients

  • 大葉 : 20~30枚
  • みりん : 大さじ1
  • (A) Sesame oil : 大さじ1/2
  • (A) Doubanjiang : 大さじ1/2
  • (A) Chicken stock powder : 小さじ1
  • (A) Roasted sesame seeds : 小さじ1
  • にんにく : 1片
  • 生姜 : 1片

Time required

5minutes

Procedure

  1. 1) Wash the perilla leaves 00:32

    Put water (not included in the recipe) in a bowl, add the shiso leaves and shake to wash them.
    Place between kitchen paper and wipe off excess water.

  2. 2) 漬けダレを作る 00:59

    耐熱容器にみりんを入れて600wの電子レンジで1分加熱し、アルコールを飛ばす。
    (A)とすりおろしたにんにく、生姜を加えて混ぜる。

  3. 3) 漬ける 01:47

    お皿に大葉を入れ、1枚ずつタレを塗りながら重ねる。
    冷蔵庫で12時間以上漬けたら完成。

Point

・A recipe for using up lots of shiso leaves that tend to be left over in the fridge.
- Shiso leaves will last longer if you soak the stems in water and store them in the refrigerator.
*Time spent in the refrigerator is not included in the time required.
- The sauce does not have to be applied carefully, so it is okay to spread it roughly.
・A dish that goes well with rice and can be used as both a side dish or a snack.

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